Preheat oven to 325 degrees. In a large bowl, combine coconut, condensed milk and vanilla. Whip egg whites and salt with an electric mixer on high until it makes firm peaks. Fold egg whites into coconut mixture. Drop batter on sheet pan lined with either parchment paper (or Silpat) using two teaspoons. Bake for 25 to 30 minutes until golden brown. Let sit on pans for five minutes transferring cookies to wire rack for cooling.

Using a double boiler, melt chocolate chips. Dip edge of completely cooled cookie in melted chocolate and place dipped cookie on parchment paper until set.

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SacFoodies is a blog that examines all things food-related, from local Sacramento events to restaurants worldwide to a long list of traditional and gourmet recipes. Authored by Sacramento communications professionals who are experts in food marketing — and who have a passion for food and drink– the blog covers all things culinary from several different perspectives.